Baking with the Bolliers

We love this Pumpkin Alfredo in the fall but it's good anytime if year. It's a simple recipe, but don't skimp on the ingredients or try to make it healthy by replacing heavy cream with milk. It won't turn out as creamy. In fact it will be a soupy mess because this recipe contains no thickening agents. If you have leftover sauce it's great as a white sauce for pizza.  Ingredients: 2 Tbs Butter 1 tbs chopped Garlic 1 C canned Pumpkin 2 C Heavy Cream 1/4 tsp Nutmeg 1 C freshly shredded Parmesan Cheese Salt and Pepper to taste  Fettuccine noodles, cooked Optional: Cooked chicken, Roasted asparagus or brussel sprouts. In a saucepan over medium heat melt butter and cook garlic until fragrant. Mix in canned pumpkin, heavy cream and nutmeg. Cook stirring occasionally until sauce starts to bubble. Stir in parmesan until melted. Serve over noodles plain or with chicken and cooked veggies. 

We had a big box of Cinnamon Toast Crunch that I wanted to use for a Rice Krispies treats type of dessert but hadn't gotten to it yet. The only acceptable way to eat cereal in my opinion is straight out of the box. But the others in my house like milk and cereal so I wanted to develop a cupcake with a frosting tasted like the milk, and cake that tasted like the cereal with bits of the cereal on top. I got good feedback while testing this recipe. It's overall not crazy sweet so it could be considered an acceptable breakfast. The cake itself is very dense but the frosting is very light and buttery.  Makes 16 Cake: 2 c. All-purpose Flour 1/3 c. Granulated Sugar 1/2 C Brown Sugar 1 1/2 tsp. Baking Powder 2 tsp. ground Cinnamon 1/4 tsp. Salt 3/4 c. (1 1/2 stick) softened Butter  1 c. Milk 1 large Egg 2 tsp. Vanilla extract Frosting: 1/2 C Nonfat Milk powder 1 1/2 sticks of Butter, softened 1 C Powdered Sugar 1/4 tsp Vanilla extract (don't over measure or it will tast...

I wanted to create a cookie that was reminiscent of one of my favorite childhood sandwiches; peanut butter, banana, and honey on whole wheat bread. It is a comfort food with the right balance of sweet and salty, smooth and creamy, with just a touch of wholesomeness. It has been a hit with tasters, let me know what you think in the comments. Makes 22 Large Cookies Ingredients: 1/2 C Butter 1/4 C Peanut Butter 1/2 C Honey 1/2 C Sugar 1 Banana 1 Egg 1 tsp Vanilla 1 1/2 C Flour 1/2 tsp Baking Soda 1 C Oats 8 oz Peanut Butter Chip (optional but tasty) Preheat oven to 375. Line two baking sheets with parchment paper or a Silpat. In a large bowl beat together butter, peanut butter, sugar, and honey until smooth and creamy. Add in banana, egg, and vanilla, beat until combined. Next add in flour and baking soda stirring until just starting to come together, then add in oatmeal and peanut butter chips. Scoop  6 or 7 cookies onto parchment paper lined sheet pan using an ice cream ...

I have been trying to stay away from sugar lately to control my migraines (no fun when you bake to relieve stress but can't eat it!) So I thought I would try to come up with a lemon muffin that not only was low carb but had a bit of protein in it too. These were a hit in our house, River has been calling them cake, and seem to help quell that sweet craving that hits mid afternoon.  I have baked with almond flour a few times and know it can be tricky due to his fat content. It doesn't absorb moisture like other baking flours-wheat, rice, bean, tapioca ect. The batter for these muffins is very thick because we don't want extra liquid that will turn them soupy or custard-y. Nutrition facts from My Fitness Pal calculation using the specific ingredients I used.  135 Calories 10g Fat 5g Protein 11g Carbs10g Fiber 1g Sugar  This post may contain affiliate links. See full disclosure statement  here. Makes 12 muffins Ingredients:  3 Eggs 1/2 C Erythritol or no calorie sw...

  We are fortunate to be able to buy mushrooms grown within a few miles from our house. I jumped at the chance to but some Lions Mane Mushrooms yesterday. I had heard they tasted like crab or lobster (they really do have a flavor similar.) We decided to make these beauties into some crab cake like cakes tonight. Since I have been allergic to shellfish for the last 7 years these were quite a treat.   Makes 9 cakes For the Mushroom Cakes: 8 oz Lions Mane Mushrooms 1 Clove Garlic, sliced 1 Tbs Extra Virgin Olive Oil 4 Green Onions, thinly sliced 1/2 Bell Pepper, diced 1/4 C Mayo 1 C Bread Crumbs, divided 1 Tbs Parsley 1 tsp Dijon Mustard 1 Egg, beaten 1 tsp Old Bay Seasoning Spray oil For Remulade 1/2 C Mayo 1 Tbs Whole Grain Mustard 1 Pickle, diced Hot sauce to taste Shred lions mane mushroom into a large bowl. In a large skillet over medium low heat add in olive oil, mushroom, garlic, green onion and bell pepper. Cook about 10 minutes un...